So we decided to have the parents and sister/family over for some pulled pork this past Sunday. I had an 8# pork butt for the smoke that I cut in half due to time constraints, trimmed the meat to expose the bone first: Hacksaw time: Two 4# butts now, after a quick rinse and pat dry: Time for some spicy brown mustard: My own special blend: Rub em down!! Into a 5 gallon ziploc bag and into the fridge to sit overnight. My 5 month old son was helping the wifey with the potato salad, he has to start earning his keep!! Started the smoker at 8:30am Sunday morning, used Kingsford briquettes and a mix of apple and hickory wood chunks. The smoker is a temporary Master Forge vertical charcoal smoker: This smoker runs really hot at the beginning compared to the ECB Gourmets I have but it finally settled in around 225 after an hour with some help from the hose. LOL Pork smoked at 225-250 degrees for 6 hours and then got foiled and put back on the smoker until she hit 195. Only have 1 pick on the finished unpulled product, you can thank Captain Morgan for that!! I was pretty surprised that I thought to even take a pic of the finished product. LOL All in all it was a great day with family and the Capt'n. I can't wait to get my WSM 22" smoker!!